This recipe and I? We’re not friends.
First, this happened:
First 2 galettes/crêpes/whatever is the proper term disintegrated.
Okay, figured that out and was finally able to get one to hold together. I didn’t use the 1/4 cup batter suggested in the recipe, using closer to 1/2 cup, and I wonder if my pan wasn’t hot enough or something for the early ones.
Then, I got to the topping part:
My egg immediately slid off the cheese and ham into the corner of the pan. Attempts to move it back to its proper position resulted in the yolk breaking (argh!).
Okay, fine. Make a well with the cheese so the egg has a place to hang out. Then, I get the result that is the image up top, where it took so long for the egg to get anywhere close to cooked that I couldn’t fold the galette without breaking the dang thing.
It tasted good, but was really rich. Not sure if I’ll revisit this one.